Hannahs Peanut Butter Cup Cheesecake Recipe By Tasty

Steps:

• Form peanut butter sandwiches with Ritz crackers.
• Place them in the bottom of each cup of a muffin tin.
• In a large bowl beat together cream cheese and sugar.
• Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
• Pour mixture over each peanut butter sandwich until each cup is ¾ full.
• Top with crushed Ritz cracker.
• Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, beat cream cheese, sugar, and flour until smooth.
• Add eggs and mix until combined.
• Fold in melted chocolate and vanilla extract.
• Line a muffin tin with muffin liners. Place a peanut butter cup upside down in each cup.
• Fill cups ¾-full with cheesecake mixture.
• Bake 20 minutes, cool completely, and refrigerate for 3 hours.
• Enjoy!

Steps:

• Preheat oven to 350ºF (180ºC).
• In a bowl, add the crushed graham crackers and melted butter and stir to combine.
• Place the graham cracker mixture in a greased 8-inch (20-cm) springform pan, spreading them in an even layer. Bake for 20 minutes or until in turns slightly golden on the top.
• In a bowl, mix the cream cheese and sugar using a hand mixer until smooth.
• Add the eggs and vanilla, and continue beating until all ingredients are fully incorporated.
• Add the cream cheese mixture to the top of the graham cracker crust.
• Bake for 1 hour, or until it looks semi-jiggly in the center and set on the edges.
• Refrigerate for 12 hours, or overnight.
• Enjoy!

Steps:

• In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

Steps:

• Preheat the oven to 325°F (160°C).
• Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
• Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
• Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
• Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
• Pour the filling into the cooled crust.
• Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
• In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
• Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
• Slice with a warm knife and serve.
• Enjoy!